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Pumpkin Goat Cheese Risotto

Creamy Pumpkin Goat Cheese Risotto for Cozy Fall Feasts

This Creamy Pumpkin Goat Cheese Risotto is a must-try for fall gatherings, delivering warmth and comfort in every bite.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 2 tablespoons Olive Oil substitute with avocado oil for different flavor
  • 1 large Shallot use onion if shallot is unavailable
  • 2 cloves Garlic or use roasted garlic for a sweeter taste
  • 1 cup Short Grain Brown Rice (Arborio) Arborio white rice is a quicker option
  • 1/2 cup Dry White Wine omit and use additional vegetable broth if desired
  • 3 cups Low Sodium Vegetable Broth chicken broth works for a non-vegetarian option
  • 1 cup Pumpkin Purée butternut squash purée can be swapped if needed
  • 2 tablespoons Fresh Chopped Sage thyme or parsley can be substituted
  • 1 tablespoon Fresh Rosemary use dried rosemary sparingly
  • 1/4 teaspoon Ground Nutmeg cinnamon can provide a unique twist
  • 1/4 teaspoon Red Pepper Flakes omit for a milder flavor
  • to taste Kosher Salt
  • to taste Fresh Ground Black Pepper
  • 4 ounces Goat Cheese feta cheese is a delicious alternative
For the Toppings
  • 1/2 cup Dried Cranberries substitute with raisins or chopped apricots if preferred
  • 1/4 cup Pumpkin Seeds (Pepitas) sunflower seeds can also be used

Equipment

  • Oven-safe pot
  • Measuring cup
  • Stirring spoon

Method
 

Directions
  1. Preheat your oven to 375°F (190°C) and grease a heavy oven-safe pot with a splash of olive oil.
  2. Whisk together 1 cup of low sodium vegetable broth with pumpkin purée until smooth.
  3. Heat 2 tablespoons of olive oil in your prepared pot over medium-high heat. Add finely chopped shallots and sauté for about 1 minute, then minced garlic for an additional 30 seconds. Season with kosher salt and black pepper.
  4. Pour in a splash of dry white wine, stirring constantly for about 1 minute.
  5. Stir in the prepared pumpkin broth mixture along with the remaining vegetable broth, sage, rosemary, nutmeg, and red pepper flakes. Bring to a gentle boil.
  6. Once boiling, stir in 1 cup of short grain brown rice (Arborio). Cover tightly and transfer to the oven. Bake for 60-70 minutes.
  7. Remove from the oven and stir in 4 ounces of crumbled goat cheese.
  8. Serve topped with extra goat cheese, dried cranberries, and pumpkin seeds.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 45gProtein: 8gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 500mgPotassium: 380mgFiber: 5gSugar: 7gVitamin A: 1500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Stir well after adding goat cheese for a creamy texture. Use fresh herbs for best flavor. Adjust seasonings as needed.

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